Czelli recipe · Bread
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Blue cheese and pear focaccia
No ratings yet — be the first!Soft, airy dough meets caramelised onion, ripe blue cheese and sweet pear. With the Czelli Country Bread flour mix you can make a special yet easy savoury bake.
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- Tin
- 25 × 35 cm tray
- Resting
- 30 min
- Proving
- 50–60 min
- Baking
- 200 °C fan
- Baking time
- 15–17 min
Method
10 steps- Make an elastic dough from the ingredients, then cover and rest for 30 minutes.
- Fold the dough, then press it into a 25 × 35 cm tray. Cover again and prove for a further 50–60 minutes.
- Meanwhile prepare the toppings. slice the onion about 3 mm thin, then fry it slowly in 3 tablespoons of oil over a low heat until golden brown.
- Season with salt and pepper and sprinkle with a pinch of brown sugar. Give it another 1–2 minutes until the sugar melts, then set aside.
- Do not overcook the onion, as it will keep cooking in the oven. Slice the pear and the blue cheese.
- Preheat the oven to 200 °C, fan.
- Drizzle 2–3 tablespoons of olive oil over the dough, then dimple it with your fingers.
- Spread the fried onion evenly over it, then the pear slices. Crumble the blue cheese on top.
- Put it in the oven and bake for 15–17 minutes.
- After baking, move it onto a rack so the base does not go soggy. Leave to cool for 10–15 minutes, then slice and serve.
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